Garden Fresh Cherry Tomato Salsa
Use your abundance of cherry tomatoes to make this quick, zesty salsa! Garlic and lime juice add great flavor, and you can adjust the amount of jalapeno used depending on the spiciness you like. A food processor does all the work of chopping the tomatoes for ease.
Yield: 10 servings
Ingredients
- 1 1/2 pounds ripe cherry tomatoes of any variety
- 1 teaspoon kosher salt, divided
- 2 tablespoons finely diced white onion
- 2 cloves garlic, minced
- 2 teaspoons minced jalapeno
- 2 tablespoons minced cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons extra virgin olive oil, optional
Instructions
- Place cherry tomatoes in a food processor and pulse 15 to 20 times. Then place in a colander to strain the juices, and add 1/4 teaspoon salt. Stir repeatedly to help get the juices out and some of the seeds.
- Let sit for 15 minutes, to drain more water out of the tomatoes.
- To a bowl, add tomatoes, onion, garlic, jalapeno, cilantro, lime juice, additional 3/4 teaspoon salt, and olive oil. Stir well to combine. For best flavor, it should sit an hour in the fridge for everything to mingle, but it's also delicious right when after it's made.
Notes
*It's important to not puree the tomatoes in the food processor, that is why you'll see it specified to PULSE 15-20 times. Pureeing will make the salsa too watery and gives it a bubbly texture.
